Jodi Moen Webboard User Reg: 12-28-2010
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Williams Sonama has DIY mozzarella and ricotta kits. The ricotta was good. I haven't tried making yogurt at home but now I'm curious. How do you keep your heating pad from shutting off? Mine shuts off automatically after so many minutes?
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Second batch of yogurt was a success! I had the yogurt in a covered cassarole dish and put it in a cooler along with a few jars of hot water to maintain the temp. I reheated the water in the jars halfway through the incubation period - my target temp for the hot water in the jars was 135-140* and that kept the temp inside the cooler just right for the yogurt. I put it in a fine mesh colinder in the fridge to strain overnight in hopes of getting a texture closer to greek yogurt.
And thanks for mentioning cheese, Kelly! I looked up cheese making online this afternoon. Then I was talking to my brother tonight and found out that he has rennet since he had been interested in making cheese several months ago! Now I'm excited about trying my hand at making some mozzarella!
This morning I found that the whey had drained nicely and I was left with delightfully thick, creamy yogurt at less than 1/3 of the cost of a commercial greek yogurt
Connie Sutherland Moderator Reg: 07-13-2005
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Quote: Mara Jessup
This morning I found that the whey had drained nicely and I was left with delightfully thick, creamy yogurt at less than 1/3 of the cost of a commercial greek yogurt
I strained a cup of mine, too, as a trial. I had no cheesecloth and I was low on coffee filters, so I just used a very fine-mesh tea-strainer. It came out thick and creamy and delicious.
I had total success. The small amount of temp-checking beforehand paid off well. I can easily see doing this every other weekend. Once the warm space is established, it's so simple ....
I confess that I did not decant into smaller jars .... just two medium covered glass casseroles. But when I put the covers on upside-down, they stack, so I'm only taking up about a square foot on the top shelf, and I have a lot of yogurt! A gallon total.
I plan on trying a little cheese-making next time. I know that even if I failed miserably, the yogurt wouldn't be wasted.
Tracy Collins Webboard User Reg: 10-09-2008
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I wish you all more success with cheese-making than I had. This entire adventure stated with me wanting to make fresh mozzarella. I watched every online video and read every blog. I tried every kind of milk I could find, including some ridiculously expensive "low-temp" pasteurized organic milk. I bought specialty rennet. Never once could I get my milk to accomplish the first step. It would never set into curd. After more than 6 attempts (tweaking and being even more fastidious about the technique each time) I gave up and switched to yogurt.
--BTW--that cheesemaking site I referenced in my first post has lots of good stuff for home yogurt making. http://www.cheesemaking.com I'm currently using one of their "heirloom" yogurt starters.
Connie Sutherland Moderator Reg: 07-13-2005
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I personally don't plan anything more involved than yogurt-cheese.
You know ... letting the yogurt cheese happen via straining, maybe some squeezing, until it's like thick sour cream, or maybe thick enough to spread, then adding something like rosemary or roasted garlic or maybe small streaks of pesto.
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Re: Making yogurt at home
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